I’m feeling a little fuzzy. It MUST be peach season.
Oh yes, people… it’s here!
You know you’re in the height of summer when those little wooden boxes that are filled to the brim with juicy, ripe peaches arrive at the market. And does anything taste more like summer than a homemade peach pie? Especially one with a hint of brown butter, a touch of maple syrup and a couple glugs of bourbon.
This boozy peach pie is definitely not the pits!
While searching for some fun twists on the classic peach pie, I learned a few fun tidbits about peaches that I didn’t know about.
Like, did you guys know that peaches are in the same family as almonds? Crazy. While most nuts are a form of dry, hard-shelled fruit, almonds are actually hard-shelled seeds of the peach tree. They, along with plums and apricots, are members of the genus Prunus, which belongs to the Rose family (another one I didn’t know).
The beloved peach originated in China where it was (is) viewed as a symbol of immortality and unity. The fuzzy fruit eventually made its way west (via the silk roads) to Persia (hence their botanical name ‘Prunus persica’) where it was commonly called the ‘Persian Apple’. When the French got a hold of this juicy, succulent fruit they called it ‘le pêche’—which translates to ‘peach’ in English.
Later on, Spanish explorers took the peach to the New World and eventually America discovered their love for PEACH PIE. Especially in Georgia, which is known as ‘The Peach State’.
But what I discovered recently is that Georgia ain’t all that peachy after all. California and South Carolina are actually the largest producers of peaches (in the US) these days. Instead of peaches, blueberries have taken over fruit production in Georgia–giving Maine a run for it’s money, apparently. But I’m pretty sure if you ask Mainers about blueberry pie in Georgia, you’ll get some ‘interesting’ responses (ha ha). We all know Mainers take their wild blueberry pie very seriously (as well they should—it’s legendary).
Ooops– I digress, let’s get back to peaches….
Another thing I didn’t know is that the only difference between a peach and a nectarine is their skins. Peaches have fuzzy skins, of course, but the skin on a nectarine is fairly smooth. So, if you run out of peaches (or they’re too ripe or under ripe when you’re ready to use them) why not give nectarines a try? The poor little nectarine often gets overshadowed by his almost-twin sister so it’s about time they get some time in the spotlight, right? I think I’m going to try a nectarine pie soon. And I should do it sooner rather than later since we’re approaching mid-August already. I’ll keep ya guys posted.
Before I share my peach pie recipe, I thought I’d share a couple of updates and also a few of the pies I’ve made recently.
After almost a month of a baking hiatus, I’m SO happy to be baking again. Of course some of my hiatus was due to the weather (too humid to bake) but also because I’ve been so incredibly busy after my mom’s passing in early July. And, my partner’s mom also passed away (two days after my mom) so it’s been rather insane as we’ve had to travel to the coast for his mom’s funeral and then back to Ottawa to plan my mom’s as well. A HUGE thank you again for all the condolences, emails, flowers and beautiful cards. I really appreciate all your love and support.
Now that things have settled down a bit and I’m back in town, when I’m not cleaning and painting my parents’ house to get it ready to sell, I’ve been busy baking ‘thank you’ pies for those who have helped us out SO much over the last while.
Like this one for Marge, our awesome neighbour and long-time friend. My brother and I grew up with her two boys and we barely have a childhood memory without them. JC (or ‘Koe Koe’) was one of my best friend’s growing up and my bro and Paul were always tight, especially as they got older. Marge and the boys have been a godsend to our family over the years and helped us out so much when my dad started to get sick, too.
Marge is a HUGE owl lover so I made her this pie
I also made a Star Wars thank you pie for Paul and his lovely girlfriend, Sue, but I didn’t get a picture of it. Darn! I’d brought it to their house for a BBQ thinking that I’ll take a picture before they cut into it but we forgot. Those two have been over at my parents’ house helping us clean, organize, donate stuff, search for things online to see if there’s any value, painting etc etc Just amazing people! We are so blessed. I think I need to make them another pie…lol
I’ve also had a few friends’ celebrating their birthdays this past week as well. Here’s a fun pie I made for my friend Heather. She’s an amazing gal who deserves to be spoiled on her birthday. She loves butterflies almost as much as fresh blueberries…
And I made this pie for my lovely friend Deb who celebrated her birthday last week. It’s a fresh blueberry pie with a few flowers and berries to pretty it up. Deb is such a sweetheart and her and her hubby Gilles came to my mom’s memorial which I really appreciated. They’re such awesome people!
Well, friends, if all this talk of peaches and pie doesn’t get you into the kitchen to make a peach pie asap, I don’t know what else will. You’d better think about it soon because National Peach Pie Day is coming up (Aug 24th). Don’t worry, if you’re not a big fan of baking, just let me know and I’ll be happy to make you a peach pie 🙂
Let me know if you get a chance to try this pie. It’s everything a summer pie should be, with an added boozy twist.
Thanks for reading, everyone and hope you’re enjoying your summer so far.
Hugs xo Dana
Peach Pie with Bourbon, Brown Butter & Maple
Ingredients
Ingredients
- 2--9 " pie shells unbaked
- 5-6 cups fresh peaches sliced
- 1/2 cup brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons bourbon optional but tasty
- 3 tablespoons tapioca can use cornstarch
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons vanilla bean extract
- 2-3 tablespoons brown butter or regular salted butter cut into small pieces
- egg wash 1 egg mixed with a tsp warm water and dash of salt
Instructions
Instructions
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Preheat oven to 350F and get your bottom pie shell ready, or roll out your favourite pastry dough to fill a 9" pie pan. Use the other shell or pie dough to make a full top, lattice or shapes.
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In a large bowl, combine peaches, brown sugar, maple syrup, bourbon, starch, salt and cinnamon. Mix and allow to sit for a few minutes.
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Add vanilla bean extract and mix well. Sprinkle butter pieces into the mix and combine gently. Ladle the filling and spoon into pie crust.
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Add lattice top, full shell (cut slits if using top crust to allow steam to escape) or your favourite shapes on top and place pie on a baking sheet lined with parchment paper.
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Brush egg wash on pastry and bake for about an hour, until pie is bubbling ( a sign that the tapioca has fully cooked and thickened in the pie). Allow to cool for a few hours, at least, before slicing (if you cut into it too soon it'll be more like peach soup!). This pie is amazing with vanilla ice cream, just saying. Enjoy! 😀
Deb LeBlanc says
Aw thanks for your reference to Gilles and I! We wouldn’t have missed the memorial for the world. You are the sweetest lady!!! Xoxo and that pie was so delicious!!!!
Pies & Prejudice says
Awww thank you Deb! Love seeing you guys and appreciate the love, support and hugs. Glad you enjoyed the pie. Have a great week, my friend! xo
Kelsie | the itsy-bitsy kitchen says
Well your recipe card might say the bourbon is optional but I’m definitely adding it–who doesn’t love peach and bourbon together? So interesting that the only difference between peaches and nectarines is the fuzz. I’ve always preferred nectarines to peaches (although I LOOOOVE peaches) because of that fuzz, haha! I’m so glad you’re getting back to baking. I miss your incredible pies! I’m hoping to make a pie this weekend to post in the next few weeks so I’m going to try to channel some of your creativity when I decorate :). Have a great weekend, my dear!
Pies & Prejudice says
hahaha I know, hey girl? There is something about the two of these together and I’m glad my combo queen pal approves! heeehee! I loved learning a bit more trivia about peaches, so fun and interesting. I had no idea that peaches and nectarines were that similar. I need to start using nectarines sometime, just to change it up. I don’t mind the fuzzy skin actually, it feels like suede which is neat. Can’t wait to see your upcoming pies, my friend! Hope you have a wonderful week!
P~ says
Dana, It looks utterly gorgeous and it sounds divine! Wow! What a recipe!
Kelly Lynns Sweets and Treats says
I would love to get drunk on this peach pie!! Hehehe. Your pies always look and sound so amazing. You are so talented my friend! XOXO PINNED!
Pies & Prejudice says
haha this is my favourite way to drink!! 😀 Thanks Kelly, the peach and bourbon combo is SO good. Thanks for the kind words, too chika. I really appreciated it and always love your sweet comments. Hope you’re doing great!! Have a great rest of the week! xo
Kim Lange says
I’m here for that gorgeous pie! 🙂 Looks amazing and bourbon and peach together sounds insanely amazing!! Have a wonderful weekend Dana!! xo
Pies & Prejudice says
Thanks so much my friend!! The peach and bourbon combo is SO good and I love the added brown butter, really adds some great flavour. Hope you’re doing great and enjoying the last few days of summer!! xo
Amy (Savory Moments) says
This pie looks and sounds amazing!!
Pies & Prejudice says
Thanks so much Amy! I love peach pie and it’s even better with bourbon 😀